buffalo chicken tenders
making some impromptu buffalo chicken tenders..got the franks, blue cheese and celery...now I have very little experience with frying...do i use an egg wash or what when I bread? does anyone know a good over baked method? thanks in advance...i have been full of questions lately and appreciate all of the shared wisdom!
It would be a good idea to add a little hot sauce to the egg wash if you were going to coat , along with a little marinade on the the tenders themselves. Lightly dust with flour, egg wash and then bread crumbs if you wish. But Buffalo doesn't usually have coating traditionally, you fry plain and then toss in the hot sauce with some butter. So maybe bake at a high heat and toss.
It's been a while since I have done this, but If I remember correctly, you want a breading that is not very thick - try equal parts of flour and plain breadcrumbs. (Too much breading = goopy in wing sauce, plus very unauthentic.) The egg wash adds bulk to the breading too, which is why I omit it. I've found that pan-frying in a little bit of oil gives you the crispness that baking won't, but I haven't made them for a crowd.
This recipe (http://www.chow.com/recipes/10831) says to bread in panko and fry, but one of the reviewers baked them.
Good luck! I'm trying http://www.chow.com/recipes/28068 - they're marinating as we speak...